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In the not so distant past, the only way I truly enjoyed onions was in the breaded and deep fried form. Lately I've found myself completely digging onions. I'm enjoying them in sandwiches, salads, breads... I'm loving red, yellow, white. Hot, mild, sweet. Bring on the onion! I only wish my husband would join my little onion club because right now I have to cook my onions ahead of time and then add them back into my portion of the meal. Come on man, get on board my onion boat! ;D
This is a delicious way to enjoy your onions. Caramelized and tossed with mushrooms, broccoli, cannellini beans, garlic, thyme and a splash of Balsamic. Heavenly!
Mushrooms Caramelized Onion Broccoli and Cannellini Beans
over Gluten Free Pasta
by theUngourmet
Serves 4
Print recipe
1 lb Gluten-Free Pasta, cook as directed on box (I used a Quinoa Corn pasta)
2 tbsp Earth Balance
1 small onion, thinly sliced
8 oz sliced crimini mushrooms
3 cloves garlic, thinly sliced
1 cup Whole Foods 365 frozen broccoli florets, slightly thawed
1 15 oz can cannellini beans, drained and rinsed
1 tsp dried thyme
kosher salt to taste
1 tsp dried thyme
Splash of Balsamic
In a large skillet, heat Earth Balance over medium heat. Add the onion and saute until it reaches a light caramel color, stirring occasionally. Add the mushrooms and garlic. Saute for 2-3 minutes. Add the broccoli, beans, thyme and salt. Cook until beans and broccoli are heated through, stirring occasionally. Remove from heat. Add a splash or two of Balsamic vinegar. Toss. Serve over pasta. Dig in!!
I don't know about you but I like to add a bit of kosher salt throughout the cooking process. Just be careful not to over salt!
I recently had the opportunity to sample several frozen fruits and veggies from Whole Foods 365 line. The broccoli in this recipe is from 365 and it was so fantastic! It was vivid green and had a wonderful flavor and texture. The price was so reasonable too, which is great during these penny pinching times we are living in.
Stay tuned for my official 365 post. I'll be putting together a wonderful spring millet salad. Perfect for Easter!
Happy Friday!
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So I've been sticking with my gluten free diet for over a week now. For the first three or four days I felt quite dizzy, light headed and nauseous. I did a little research online and found that others have had similar symptoms. Apparently gluten intake releases something similar to endorphins in the brain and when gluten is cut out of the diet there is a detox period and your brain just isn't digging this at all! It takes a bit of time to adjust. Who knew?! I have to say, I'm feeling much better already. No more bloated tummy every night, no burping, indigestion and a few other lovely symptoms I won't mention here. Yay! You can't see me right now but I'm doing a happy dance! ;)
I found a gluten free sweet potato and black bean enchilada recipe over at Karina's wonderful blog. I decided to do a bit of tweaking and turned it into a casserole. The truth is I'm just a lazy so and so and I hate rolling enchiladas! I really enjoyed this casserole. It was a fun and out of the ordinary mix of flavors and textures. This is a recipe I will definitely make again.
Black Bean and Sweet Potato Enchilada Casserole
by theUngourmet -adapted from Gluten Free Goddess
Serves 4-6
Print recipe
2 cans black beans, drained and rinsed
1 large clove garlic, minced
juice from 1 lime
2 cups cooked sweet potatoes, roughly mashed
1/2 cup roasted green chiles
1/2 tsp cumin
1/2 tsp chili powder
salt and pepper to taste
*Green Chili Sauce
9 small corn tortillas
8 oz package cream cheese
1 cup shredded Monterey Jack cheese
Green Chile Sauce
1 cup vegetable broth
1 tbsp corn starch
1 cup diced green chiles
1 large clove garlic, minced
1 tsp chili powder
In a large bowl combine the beans, 1 clove garlic, lime juice, sweet potato, 1/2 cup green chiles cumin, chili powder, salt and pepper. Set aside.
Dissolve the corn starch in 1 tbsp of the vegetable broth. In a small saucepan combine the vegetable broth, dissolved corn starch, green chiles, garlic, and chili powder. Heat over medium high heat. Simmer until thickened, stirring occasionally.
To assemble casserole
Coat bottom of a 9 inch round casserole dish with a small amount of green chile sauce. Spread about 1 tbsp of cream cheese (1 tbsp for each tortilla) onto three tortillas. Arrange tortillas to cover the sauce. Add 1/3 of the filling and top with 1/3 of the green chile sauce. Repeat to make three layers. Top with the jack cheese. Place into a 350 oven for 30 minutes.
Happy Weekend!
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